Description
Back for a limited time, we have teamed up with Issha Marie, the Vancouver-based, multi-hyphenated creative behind Amalgam—the name of her intensely personal culinary endeavour on Substack.
Using our Kalamansi bar as a base, Issha developed crunchy toffee bits out of Philippine muscovado sugar and a rare Philippine sea salt known as asin tibuok. The salt’s sharp, earthy, and slightly smoky salinity lends a peaty quality to the rounded sweetness of the muscovado toffee, while the addition of spices and orange blossom essence add further playfulness and levity. All combined, these flavours pay loving homage to the many diasporas that inspire Issha’s unique approach to food.
This collaboration bar also features our very first photo-based cover, styled and photographed by Issha herself, using vintage botanical plates as inspiration.
Follow Amalgam on Substack:
amalgambyisshamarie.substack.com
